March 1, 2011 - 10:36pm
Pizza in a toaster oven
I'm wondering if anyone out there can give me some pointers for how to get the best results when making pizza in a toaster oven. I live in China and the only oven I have access to is a small, counter top oven. My maximum temperature seems to be about 400 F (even though the dial says it will go to 250 C, which is about 475 F I think, my thermometer tells me otherwise...). Specifically, should I cook it on the top rack or the bottom rack? Should I use the back of my baking sheet (the one that came with it, I think some of you out there know what I'm talking about) or the top? Also, any other pointers you have to offer would be appreciated. Thanks! Keriann
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flip the baking sheet upside down (make removing the pizza easier) and put it into the middle of the oven. Cut a piece of heavy cardboard that just fits inside the oven to use as a peel for transporting the dough from table top to oven and out again.
I found that with low temps, I got a better pizza if I baked the crust twice, first poked it full of fork holes to prevent getting a giant pita pocket and just when it was starting to brown, pulled it out and put my toppings on. Pushed it back into the oven to finish melting and browning. Parchment paper (if you can get it) will save on clean up and make it easier to move the dough disks around.
I would bake about 6 or more pizza crusts at a session and then let them cool, top them, wrap them and freeze. That way I could have pizza quickly when I wanted them. I would often grab the oven and the pizzas and be out the door to a friend's house. Most times, the only tomatoes I could get were canned, canned tomato paste so I would either use it up in one baking session or add my pizza spices and freeze it in spoon size lumps, just enough for one pizza.
If the bottom of the oven has no coils or heat radiation when turned on, invert one of the dark baking sheets onto the bottom of the oven and after the oven is heated, put the second baking sheet inverted a space above it to bake on.
Another option is to "bake" the pizza crust both sides in a large frying pan first, top it and then into the oven to finish baking the toppings. Lots of options.
Your tips will be very useful! One last question: If I'm going to bake the crust and then top it and bake again, do I want to bake it at the maximum temperature both times?
Thanks again!
but if you make your crusts thick and find the outside done and the inside not, then lower the temperature a little so the insides can bake too. Have fun!